What Makes a Great Chocolate Syrup?

Chocolate syrup has always been a favorite sweet to pour in milk or any type of dessert! High quality chocolate syrup is smooth and chocolatey with a rich mouthweight. The syrup is brown and blends easily with milk. It leaves a slight surface film and there may be some sediment. The chocolate aroma and flavor profile is supplemented with notes of vanilla and malt. Dairy notes are detected when the syrup is blended with milk. The syrup is sweet, balanced with bitterness and sourness. There may be slight saltiness. The syrup is smooth, has mouthweight, and richness. There is low astringency.

Tasting terms

  • sweet

    One of the basic tastes; often considered pleasing while exhibiting characteristics of sugar. Example: Honey, ripe fruits and syrup all have a pronounced sweet component.

  • aroma

    The smell that emanates from food. Along with appearance, texture, flavor and taste, aroma is one of the five dimensions used to evaluate a product. Example: Brownies should have an aroma that includes chocolate as well as egg, toasty and sweet notes.

  • flavor

    A combination of a food's basic taste and its accompanying aroma, flavor is the distinctive taste of a food or ingredient while it is in the mouth. Along with aroma, appearance, texture and taste, flavor is one of the five dimensions considered by ChefsBest Master Tasters. Example: Chocolate chip cookies should have a moderate chocolate flavor accompanied by a slightly lower level of complex dough flavor that includes egg, flour, vanilla and brown sugar notes.

  • richness

    Associated with creamy and dense mouthfeel; often evident in products containing significant amounts of butter or cream. Example: Alfredo sauce, coffee and super premium ice cream can be described as rich.

  • astringency

    The tendency of some foods to cause the mouth to pucker; often associated with the presence of tannins or acidity. Example: Red wine, tea, grapefruit juice and pickles can be astringent.